(In which Mr. P makes an emergency substitution.)
I confess: these were supposed to be White Chocolate and Passion Fruit Cream Lamingtons. They were the lamingtons I had been looking forward to making since the very beginning of this challenge. When Mr. Other P and I were on our Australian jaunt, we'd feast every morning on plates of the freshest, sweetest locally grown fruit you could ever imagine. Watermelon, grapes, pears, berries, you name it, we ate it. And always the same way - with a topping of aromatic passion fruit pulp and thick, creamy yogurt.
They really do have amazing food Down Under, and especially fruit.
When we got back, my passion fruit and yogurt addiction reached fever pitch, and so I knew I wanted a passion fruit lamington in here somewhere. But could I get any of these wonder fruits? Curses, no.
This is not to do with seasonal availability - apparently the snow we've been having has meant lots of fresh produce deliveries are not making it where they need to get to. So I went with what I could get: pomegranates.
I don't want to make it sound like a poor man's version mind you. This is definitely in my top 3 of the lamingtons I've made (along with the PBJ and Purple Rain varieties). The juice from the pomegranates sinks into the white chocolate coated cake cubes and turns them an incredible shade of crimson-magenta. And they do say you eat with your eyes. The juice is fairly astringent as well, so it cuts through the sweetness of the chocolate and the fatness of the cream quite nicely.
I must apologise for the photos - there was horrible light when I was taking the pictures, right before Mr. Other P got home from work (that's him eating the lamington), and I have never before piped cream. I probably won't again either - dollops are prettier.
The method here is a bit unusual - not that any of my lamingtons have been usual - in that I plated up the lamingtons right before we ate them for desert. So what we're talking about really are fancy-pants dessert lamingtons. Good enough for me!
White Chocolate and Pomegranate Cream Lamingtons
You will need:
1/4 quantity Mr. P's Lamington Base
250g white chocolate
300ml double cream
150g dessicated coconut
- Cut the cake into 6 large cubes.
- Melt the white chocolate and put the coconut into a shallow dish.
- Dip the cake cubes first in chocolate and then coconut. Set to cool on a wire rack.
- Half the pomegranate and extract the seeds from one half. Set these aside.
- Whip the cream gently.
- To serve, top each lamington with a dollop of cream, and a scattering of red pomegranate seeds. Juice the other half over the lamingtons.
Don't forget to Re-Invent the Lamington! Deadline 26 January.